Saffron rice with barberries, pistachio and mixed herbs Recipe
Barberries are tiny, jewel-like, dried sweet-and-sour Iranian berries that we've been using a bit obsessively recently. It is hard not to – their intense sharpness accentuates other flavours in a dish and adds wonderful drama to its looks. You can get them online, and from Iranian and some Middle Eastern grocers. If you can't find any, use currants soaked in a little lemon juice instead. Serve this rice with roast chicken or turkey and courgette burgers with spring onion and cumin. Serves six.
courtesy of Yotam Ottolenghi as seen http://www.theguardian.com/
photo as seen on - http://mellymadeit.com/
Servings: 6
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Ingredients
- 40g unsalted butter
- 360g basmati rice, rinsed under cold water and drained
- 560ml boiling water
- Salt and freshly ground white pepper
- 1 tsp saffron threads, soaked for 30 minutes in 3 tbsp boiling water
- 40g dried barberries, soaked for a few minutes in freshly boiled water with a pinch of sugar
- 30g dill, roughly chopped
- 20g chervil, roughly chopped
- 10g tarragon, roughly chopped
- 60g slivered or crushed unsalted pistachios, lightly toasted
Directions
- Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated. Add the boiling water, a teaspoon of salt and some white pepper. Mix well, cover with a tight-fitting lid and cook on a very low heat for 15 minutes. Don't be tempted to uncover the pan – you need to let the rice to steam properly.
- Remove the pan from the heat – all the water will have been absorbed by the rice – and pour the saffron water over about a quarter of the surface, leaving most of the rice white. Cover with a tea towel, reseal tightly with the lid and set aside for five to 10 minutes.
- With a large spoon, transfer the white rice to a large bowl and fluff it up with a fork. Drain the barberries and stir them in, followed by the herbs and most of the pistachios, reserving a few to garnish. Fluff up the saffron rice in the pan, then fold gently into the white rice – don't overmix: you don't want the white grains to be stained by the yellow ones. Taste, adjust the seasoning and transfer to a shallow serving bowl. Scatter the remaining pistachios on top and serve warm or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 311 | |
| Calories from Fat 73 | 23% |
| Total Fat 8.45g | 11% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 13mg | 1% |
| Potassium 357mg | 10% |
| Total Carbs 52.21g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.48g | 0% |
| Protein 6.7g | 11% |
